Free amino acids and volatile compounds in vinegars obtained from different types of substrate

  1. Valero, E.
  2. Berlanga, T.M.
  3. Roldán, P.M.
  4. Jiménez, C.
  5. García, I.
  6. Mauricio, J.C.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Argitalpen urtea: 2005

Alea: 85

Zenbakia: 4

Orrialdeak: 603-608

Mota: Artikulua

DOI: 10.1002/JSFA.2016 GOOGLE SCHOLAR
Datuen iturria: Scopus